Zesty Pork Roast with Tomatillo Twist

Ingredients

• 2 cups of wholesome brown rice
• A generous 2 cups of water
• A can of diced tomatoes, weighing around 14 ounces
• One large onion, thinly sliced
• A can of diced green chile peppers, weighing about 8 ounces
• Two dried ancho chile peppers for a touch of smokiness
• Two cubes of chicken bouillon for rich flavor
• A teaspoon of fragrant dried oregano
• A hint of ground cloves, about ¼ teaspoon
• A substantial 2-pound pork loin roast
• Season with a pinch of salt and freshly ground black pepper
• A jar of salsa verde (green salsa) with tomatillo, around 16 ounces

Step 1

Prepare your oven by preheating it to a toasty 250 degrees F (120 degrees C). Now, let's get cooking!

Step 2

In a large Dutch oven, start by layering the rice at the bottom. Next, add in some water, juicy tomatoes, fragrant onion, zesty green chile peppers, flavorful ancho chile peppers, a hint of chicken bouillon, aromatic oregano, and a touch of cloves. Then, gently place the roast on top of this flavorful bed of ingredients. Season the roast generously with salt and pepper, and don't forget to pour a delightful dose of salsa verde over it. Once everything is in place, cover the Dutch oven snugly.

Step 3

Now, pop the Dutch oven in the preheated oven and let it work its magic for a good 6 hours. Your kitchen will soon be filled with mouthwatering aromas!

Step 4

Once the timer dings, it's time to uncover the Dutch oven and get ready for the final touches. Remove any pork bones and ancho chile peppers you come across. Then, using two forks, shred the tender pork and mix it back into the flavorful rice mixture. Carefully transfer this delicious concoction to a serving plate using a slotted spoon to drain any excess liquid.

Step 5

There you have it - a scrumptious, slow-cooked pork dish ready to be enjoyed by all!